Post by: trophyhunt on June 30, 2020, 04:11:39 PM
Post by: carlyoungs on June 30, 2020, 04:17:54 PM
Post by: carlyoungs on June 30, 2020, 04:18:12 PM
Post by: Woodchuck on June 30, 2020, 04:47:58 PM
I suggest Bad Byron's Butt Rub. :tup:
Post by: trophyhunt on June 30, 2020, 05:07:39 PM
Post by: Crunchy on June 30, 2020, 05:15:14 PM
Post by: h20hunter on June 30, 2020, 05:30:26 PM
Post by: kenzmad on June 30, 2020, 09:27:51 PM
May have a weekend project now.
Post by: hollymaster on June 30, 2020, 10:00:09 PM
Chris Lilly’s recipe has been my go to. Throw some garlic jalapeño slaw on top....Never thought about jalapeño in the slaw :drool:
May have a weekend project now.
Post by: j_h_nimrod on June 30, 2020, 11:06:24 PM
I brine for at least 24 hours and then set out to drip and dry a bit. Rub with straight yellow mustard (a lot of it!) and then your spice rub of choice. Smoke for a couple hours (6-8) then leave at 225-250 until internal temp reaches ~205. Pull out n wrap in foil for another hour. You can leave the mustard out if you desire and just rub with spices, but the mustard works well and does not leave a noticeable taste in the final product and keeps it a bit more moist with a good crust.
Post by: lamrith on July 01, 2020, 06:02:52 AM
If it is really one I might consider cutting it in half to be honest. Otherwise it will literally take forever to cook and chances are you really overcook the outside?
I always use Meatheads Memphis dust for a rub. Mix it yourself and that way you can tweak as you like. Honestly though his std rub is really good without any tweaks, deep and sweet with just enough pepper to know it is there without being too hot for anyone I have made it for yet. I apply rub the at least 8hrs before cook start, no binder, as it sits it will pull moisture and turn into it's own binder.
I always cook to 203-205* internal now. Over the years I have done fully open and panned/foiled.
Can't beat fully open for sheer simplicity, throw it on, put temp probe in and walk away. Any edges/corners can get overdone though and bark tends to be on hard side. Great flavor from it, but you may have some hard pieces almost not chewable in the end product.
Panned/foiled makes for noticeably juicier result as well as speeding up cook time. You get a little less bark but some do not like crunchy/hard bark so.... Foil also lets you retain more juices which aids in preserving leftovers.couple tablespoons to 1/4cup of juices in bottom of a vac-seal bag before you add meat does wonders for when reheated. I use disposable lasagna pans, let cook open in the pan until it hits the stall (170ish usually for me) then add cup of apple juice and foil it.
I am not sure how many people you are cooking for, but with that much meat, and depending on your time available to work on the meal you may want to think about making burnt ends as well. Same cut of meat (I usually use one for pulled and one for burnt ends since they come 2 to a package)
- Cook both the same way to start.
- Once one of the hits 170, pull it off and let it sit for a little bit to cool just a hair so you can handle it. I tried cooler a few times but found that it didn't work and the cubed meat filled the pan with liquid which messed up stage 2 of the cook.
- Cube it up, i like smaller .5 - 1" cubes as they are bite sized or a hair smaller. Put them in a lasagna pan. Coat with bbq sauce (I use Sweet baby rays original) just enough to make them sticky (not swimming in it) coat with rub, little more sauce till sticky again, then more rub. Then throw back in the smoker with the other shoulder. timing of next part is tough, larger the pils of cubes the longer it takes.
- Let it cook an hour, go out and stir then another hour, stir again, maybe try one and see what it is like. A done one will melt in your mouth and break apart in your hand just like finished pulled pork. I usually have 8-10# butts and that makes a 1-2 cube thick layer in the pan and after 2.5-3 hrs they are done. After 2hrs I usually start checking every 30min, then 15min. When you want to take the pan and go hide to keep them all to yourself, you know they are done.
- Foil them and pull off the heat, foil and put in a cambrio. These work great as hor dourves, but then people will be full for dinner and you are stuck with lots of only pulled pork. :-p
Post by: trophyhunt on July 01, 2020, 06:42:24 AM
Post by: nwwanderer on July 01, 2020, 07:12:47 AM
Post by: Stein on July 01, 2020, 07:46:23 AM
Post by: buckcanyonlodge on July 01, 2020, 08:24:15 AM
Post by: bigdub257 on July 01, 2020, 08:40:02 AM
I would bet you have two. To get to 21 pounds, it would have to be an absolute beast of a pig. They are routinely packaged two to a pack and should be closer to 10 pounds than 20.
:yeah:
Post by: nwwanderer on July 01, 2020, 10:47:44 AM
Post by: WSU on July 01, 2020, 02:13:38 PM
Post by: Bigshooter on July 02, 2020, 04:58:13 AM
Post by: trophyhunt on July 03, 2020, 04:49:58 PM
Post by: wadu1 on July 03, 2020, 07:18:57 PM
Post by: trophyhunt on July 03, 2020, 07:50:28 PM
Post by: trophyhunt on July 03, 2020, 07:51:22 PM
Post by: wadu1 on July 03, 2020, 07:56:00 PM
Post by: hunthard on July 03, 2020, 11:17:15 PM
Post by: Fl0und3rz on July 03, 2020, 11:53:04 PM
Post by: Blacktail135 on July 04, 2020, 08:25:11 AM
Post by: trophyhunt on July 04, 2020, 09:08:02 AM
Post by: Blacktail135 on July 04, 2020, 09:43:37 AM
Post by: Timberstalker on July 04, 2020, 05:06:06 PM
Post by: HUNTINCOUPLE on July 04, 2020, 07:04:40 PM
Post by: Buck Rub Jr on July 05, 2020, 11:14:18 AM
Post by: Crunchy on July 05, 2020, 01:11:43 PM
Post by: Fl0und3rz on July 05, 2020, 07:18:10 PM